At a Glance
- Potato Type: Yellow
- Prep Method: Baked
- Cuisine: Italian
- Yield: 20
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
These Lamb and Potato Skewers with Italian Salsa Verde appetizers are equally good served warm or within 2 hours at room temperature. Thick steak can be substituted for the lamb, if desired.
Need a quicker recipe? Try Quick Lamb and Potato Skewers with Italian Salsa Verde using frozen potato wedges.
Ingredients
- 2 cups (packed) fresh Italian parsley tops
- 3 oil-packed anchovy fillets
- 2 tablespoons drained capers
- 2 large garlic cloves, peeled
- 1 1/2 teaspoons chopped fresh rosemary
- 2 lemons
- 1/2 cup extra-virgin olive oil
- 20 petite yellow potatoes
- 3/4 pound lamb tenderloin (cut from 1 /1/4-pound rack of lamb)
- 20 4-inch-long woody rosemary sprigs, lower leaves removed or 20 small decorative wooden skewers
Preparation
Combine parsley, anchovies, capers, garlic and 1 1/2 teaspoons rosemary in processor and chop finely. Using Microplane or other fine grater, finely grate enough lemon peel to measure 1 tablespoon. Squeeze enough juice from lemons to measure 2 tablespoons. Add lemon peel and juice to mixture in processor. With machine running, gradually add oil, then 1/4 cup water. Season salsa verde to taste with salt and pepper.
Preheat oven to 450°F. Toss potatoes with 2 tablespoons salsa verde on 1 half of heavy large rimmed baking sheet. Place lamb on other half of baking sheet; brush lamb with 2 tablespoons salsa verde. Sprinkle potatoes and lamb with salt and pepper. Roast until potatoes are tender and instant read thermometer inserted into center of lamb registers 125°F for medium-rare, about 15 minutes.
Let lamb rest 10 minutes. Cut lamb into 1-inch cubes. Thread 1 potato and 1 lamb cube on each rosemary “skewer” or wooden skewer. Serve with sauce for dipping.
Variations
A 12-ounce, 1 ½-inch-thick steak can be substituted for the lamb, if desired.
Calories: 70.1 Fat: 2.9g Cholesterol: 8.9mg Sodium: 25.4mg Vitamin C: 10.2% Carbohydrates: 7.5g Fiber: 0.8g Protein: 3.5g Potassium: 40.4mg
